Sustainable seafood on the menu at fish dining
Located at Point Frederick, fish dining is the third venture for the husband and wife team, who opened Italian restaurant bombini in 2014, followed by the more casual sister venue bombini pizza in 2016.
Cameron has worked in some of NSW and Victoria’s finest dining establishments, including Bel Mondo, Bistro Moncur, Est. and De Bortoli winery restaurant in the Yarra Valley. He also worked under Stefano Manfredi at the five-star Bells at Killcare as head chef, which was where he met Hayley who was the restaurant’s front of house.
The menu at fish dining is inspired by the Central Coast’s sub-tropical climate and features light and fresh flavours. Sustainable seafood is at the core of the menu, with Cameron working closely with his hand-picked selection of fish mongers all certified by the Marine Stewardship Council.
fish dining offers a three-course a la carte menu for more formal occasions or a variety of smaller dishes for shared tapas-style dining. Menu highlights include: fish curry of coconut, fresh turmeric, kaffir and lotus root; king prawn cocktail with Yarra Valley salmon roe; diamond clams with apple cider, potato, crème fraiche and samphire; fried Snapper wings, Cajun spice, mayonnaise and Moreton Bay bug tail with mango, macadamia, holy basil and nam jim.